Homemade Gluten Free Pierogi!

I wrote this post a few months ago, but didn't post because I couldn't find my pictures. I wanted to make sure I shared it though, because it's just so yummy! Once I make them again I will update with some images and the step by step pictures.

Enjoy!!


So, last year I took on the inevitably impossible task of adding one new recipe or natural product review post each day in 2012... While I did manage to post 43 actual recipes and a few reviews, life work and business got away from me. The outlet of the blog, however, was a fun way for me to share some of the ridiculous number of new recipes we tried but I never had the opportunity to write up. 
One of the biggest recipe feats that I was unable to accomplish was making homemade gluten free pasta.  I want to assert that while I have some great kitchen appliances, my kitchen lacks the storage space for things like pasta attachments and presses; when I say homemade, I should be saying HANDMADE.
Except making simple fettuccine or lasagna was not enough for this overachiever. No no no... I had to take on the task of making pierogi. (I've been told that the plural of pierogi is pierogi... But, I'm not Polish, so just bear with me if I'm wrong).
When I searched online for traditional recipes I was quickly reminded that there's really no such thing as a "traditional" recipe online and nearly everyone thinks they hold the holy grail of original recipes.

Gluten Free Pierogi

GF, NF, SF... Sorry dairy free folks, you can always use dairy substitutes though :)

Ingredients
Filling:
1 medium onion, chopped finely
2 Tbs butter, to saute the onion
4 large potatoes, peeled and cut into chunks
6-7 scallions
3 Tbs butter for potatoes
2 Tbs minced garlic
1/4 cup milk
1/2 lb. of white cheddar, shredded
Salt and fresh black pepper (to taste)

Dough:
3 eggs
1/2 cup water
3 Tbs sour cream
4.5 cups  pasta flour blend (3 cups will definitely be used, reserve the other 1.5 cups to be used as needed while making the dough)
   1.5 cup brown rice flour
   1.5 cup corn flour
   1.5 cup tapioca starch
1 Tbs Xanthan Gum
1 or 2 eggs to make an egg wash to seal the pierogi

When cooking:
2 to 4 tablespoons butter, to saute the pierogi
1 to 2 cloves garlic, finely minced

Boil the potatoes in a pot of water. Boil the potatoes until tender.

Sauté the onion in a frying pan in 2 tablespoons of butter until translucent. 

Whisk together the eggs, 1/4 cup water and sour cream.

Put 3 cups of the flour blend in the center of a clean work surface, I use a kitchenaid silicone mat, but a clean table lined with plastic wrap would work.

Create a hole in the center of the mound. Pour about 1/2 of the egg mixture in to it.

Slowly integrate the flour into the egg mixture

Repeat the process with the remainder of the egg mixture into the crater, and again until you have combined all the egg mixture.

Wrap the dough in plastic wrap and allow it to rest while you finish the potatoes

Drain the potatoes and mash them with the sautéed onion, chives, butter, cheese, milk, and salt and pepper, to taste. Set aside.

Create an egg wash by gently beating 1 egg in a small bowl.

Cut 3-inch circles of pasta, spoon some of the mashed potatoes into the center and fold the filled circles in semicircles... sealing the edges with the egg wash and pressing shut with your fingers. (you can also do this with the tines of a fork).

Bring a large shallow saute pan of water to a boil with a pinch of salt and gently boil the pierogi... removing carefully to a plate. 

Finally, melt the butter in a large pan and sauté the garlic for a few minutes until it is tender... don't burn it! Sauté the pierogi in this and serve.

The recipe makes about...  30 pierogi. Isaac, my son, told me I should make mashed potatoes the same way I made the filling from now on. He said this as he tried to sneak samples by the forkful!

Let me know how it works for you!

Naturally,

Raych